Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2)

Mango (Mangifera indica L.) peel (MP), is a by-product from the industrial processing to obtain juices and concentrates, and is rich in polyphenols and dietary fiber (DF). DF content of dried MP is about 40%. The aim of this study was to determine the prebiotic potential of this by-product submitting predigested mango ('Ataulfo) peel to a dynamic in vitro model of the human colon. Dried MPs were predigested following an enzymatic treatment and separating digestion products and undigested material by diafiltration. The predigested samples were fermented in a validated in vitro model of the colon (TIM-2) using human fecal microbiota and sampled after 0, 24, 48 and 72 h. A carbohydrate mixture of standard ileal effluent medium (SIEM) was used as control. Production of short chain fatty acids (SCFA), branched chain fatty acids (BCFA) and ammonia profiles were determined in both lumen and dialysates. Microbiota composition was determined by sequencing 16S rRNA gene V3-V4 region. Principal component (PC) analysis of fermentation metabolites and relative abundance of genera was carried out. Fermentation of MP resulted in SCFA concentrations resembling those found in the SIEM experiments, with a 56:19:24 molar ratio for acetic, propionic and butyric acids, respectively. BCFA and ammonia were produced in similar concentrations in both samples. About 80 bacterial genera were identified after fermentation of MP, with an 83% relative abundance of Bifidobacterium at 24 h. Three PC were identified; PC1 was influenced by a high Bifidobacterium abundance and low metabolites production. PC2 resulted in a decrease of other genera and an increase of metabolites studied. The relative abundance at 72 h in MP was distributed over 4 genera Bifidobacterium, Lactobacillus, Dorea, and Lactococcus. Our results suggest MP as a potential prebiotic ingredient.